You’ll be surprised by how easy it is to turn a can of tuna into a delicious meal! Get inspired to make a quick lunch or dinner with these 10 tuna recipes!

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My husband takes his lunch to work every day (you know, when he’s actually at work and not being quarantined in the house with me). So I’ll stock up on things like lunch meat and cans of tuna for sandwiches. But now that his schedule has changed (two weeks off, two weeks on), those stacked cans of tuna in our kitchen cabinet might come in handy if we’re ever in a pinch.

We’re pretty stocked up in the house for now. I went to the grocery store last week to grab some other essentials to have in the house besides our Hungryroot deliveries. We probably have enough food to last us the next few weeks. After my last grocery store trip, I’d rather not have to head back anytime soon anyway.

That last grocery trip left me feeling pretty on edge. I took every precaution I could, but I couldn’t shake my anxiety the rest of the day. So until I absolutely have to go back again, I’ll stick with using ingredients sparingly, getting creative Chopped style, and cooking up what we have!

10 Recipes You Can Make with a Can of Tuna

If worse comes to worst, we always have a can of tuna to use! From simple sandwiches to tasty salads and rice dishes, there are so many different recipes that can come together with a can of tuna!

Ready to turn a can of tuna into a quick and easy recipe? Break out the can opener and start cooking one of these delicious tuna recipes! I guarantee you’ll start using tuna for more than your average sandwich!

If you made a promise to yourself to eat more veggies (or less meat) this year, put this Vegetable Stir Fry with Chickpeas on your menu rotation! It’s a quick, one pan dish that’s ridiculously easy to make and full of flavor and crunch!

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My sister works about five minutes away from our house, so we spend a lot of lunches together. Sometimes I cook, sometimes she brings lunch over for us. Because of our lunches, I’ve learned a lot about plant based meals. Last year, my sister went on a plant based diet and reintroduced it to me after the holidays.

One of the first plant based dishes that we ate together was a vegetarian stir fry that she made. It had broccoli, carrots, onions, peppers, mushrooms, and snap peas in it. But the one ingredient that was really unexpected (and pretty darn brilliant) was chickpeas!

The only vegetarian stir fries I’ve ever had were made with tofu. In fact, tofu was the main protein in most of the vegetarian dishes I’ve eaten. Now, I’m a girl who doesn’t mind the taste and texture of a good, firm tofu. In fact, I actually enjoy it! But chickpeas are my jam! I buy club-sized cases of them just so we never run out!

I love putting them in salads, quinoa, eating them as a crunchy snack, and of course, turning them into homemade hummus. But up until now, I had never thought of adding them to a stir fry!

So a couple weeks ago, I got a craving for Chinese food. Instead of hitting up the takeout menu, I decided to make my sister’s plant based stir fry and invited her back over for lunch. It hit the spot, it was filling, and it was a delicious way to use up some of the veggies sitting in my fridge!

This stir fry gets a big boost of flavor from garlic, onion, ginger, and a splash of coconut aminos added at the end of cooking. It has a ton of satisfying crunch and a ton of colorful veggies! I promise that you won’t even miss the meat!

I turned this stir fry into lunch bowls by spooning it over some brown rice that I cooked in veggie broth. You can easily turn this dish into easy meal prep for the week by doing the same. Don’t forget to add an extra splash of coconut aminos or a little Sriracha!

Did you make this Vegetable Stir Fry with Chickpeas recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

These Cashew Chicken Lettuce Wraps are a quick and easy, one pan and done recipe that’s perfect for busy nights or when you’re craving Asian cuisine! They’re healthier than takeout and packed with a ton of Asian inspired flavor and cashew crunch!

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I have been trying to get myself organized this week ahead since I know the next few weeks are going to be busy preparing for Christmas. So far, I’ve managed to wrap our Christmas gifts, start gathering ingredients for baking, and work in my content calendar for the blog. By the time dinner comes, I’m exhausted! But I’m not one to grab for a takeout menu or head to the drive-thru. Thankfully, I have a few quick recipes on hand for nights when I don’t feel like cooking.

Like these Cashew Chicken Lettuce Wraps! They’re a one pan and done meal that packs a ton of Asian inspired flavor and great crunch in every bite! It’s a lighter, healthier than takeout dish! If lettuce wraps aren’t your thing, make the cashew chicken and serve it over rice!

Want to add these lettuce wraps to your dinner menu? Head to SoFabFood.com today for the recipe!

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If Chinese takeout is a must on cold days, enjoy the flavor of homemade wonton soup without the fuss with this homemade Wonton Noodle Soup with Pork Meatballs recipe!

Why do I always want soup when it’s warm out?

We just went through a Polar Vortex of extremely frigid temperatures (or so I’ve been told – the cold never bothered me anyway). Then, it went from one extreme to another and warmed up to 60 degrees. I was in the middle of a little “meal prep Monday” session when I started getting a sinus headache. It turned into a full blown migraine that had me in bed for a good portion of the day.

Thankfully, I had finished my meatballs for this soup beforehand! All I had to do the next day was boil my soup and dish it out into a bowl! So on a 60 degree day, that felt more like springtime than winter, I whipped up a batch of this wonton noodle soup and enjoyed every single, slurp-worthy second of it!

It’s takeout soup without the delivery wait!

There’s nothing more comforting than a bowl of noodle soup. Even in warm temps when you’re battling day two of the raging sinus headache (thankfully, this one didn’t last as long and wasn’t as severe).

Chinese takeout and wonton soup are usually reserved for snow days, but I had been dying to make this recipe for months (there was even an Instagram poll about it – did you see it?)! Making the pork meatballs the day before ended up being a blessing in disguise. All I had to do the next day was drop them into broth with some chopped bok choy and wonton wrappers.

I decided to use wonton wrappers as an easy noodle replacement. I cut the wrappers into strips using a pizza cutter. They don’t take long at all to cook. Maybe about a minute or two. Some of them stuck together in the process, becoming one thick, chewy noodle!

You might have to add a little more broth or even water after adding the wonton noodles. They tend to suck up a lot of the liquid while they’re cooking.

You’ll probably end up with about half a package of wonton wrappers leftover. I’m still deciding what to do with mine. In the meantime, I have them in the freezer. When it comes time to whip up some amazing takeout-at-home style recipe, all I’ll have to do is thaw them out!

And speaking of the freezer, this soup serves about 4-6 bowls, so enjoy it all week or freeze the leftovers and have better-than-takeout style soup anytime the craving hits!